Couscous Tabbouleh Recipe Couscous Recipe For Stuffed

facebook share image   twitter share image   pinterest share image   E-Mail share image

SAVORY COUSCOUS TABBOULEH



Savory Couscous Tabbouleh image

A variant on traditional bulgur tabbouleh. Great to serve at potlucks because it can be served cold or warm! Even better left over! The longer it sits, the more the flavors meld together.

Provided by danilynn

Categories     Salad     Grains     Tabbouleh

Time 35m

Yield 4

Number Of Ingredients 13

1 cup low-sodium chicken broth
½ cup water
1 cup couscous
1 cucumber, seeded and diced
3 green onions, chopped
1 carrot, grated
1 cup chopped fresh parsley
¼ cup extra-virgin olive oil
¼ cup lemon juice
¼ teaspoon ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
¼ cup crumbled feta cheese

Steps:

  • Bring chicken broth and water to a boil in a saucepan; remove from heat and stir in couscous. Cover saucepan and let couscous stand until the liquid is absorbed and the couscous is tender, 5 to 10 minutes. Fluff with a fork.
  • Place couscous, cucumber, green onions, carrot, and parsley into a large salad bowl. Combine olive oil and lemon juice in a small bowl and pour over the couscous and vegetables; stir cumin, salt, and black pepper into the tabbouleh. Mix in feta cheese just before serving.

Nutrition Facts : Calories 308.6 calories, Carbohydrate 33.3 g, Cholesterol 9.4 mg, Fat 16.6 g, Fiber 3.3 g, Protein 7.6 g, SaturatedFat 3.6 g, Sodium 454.3 mg, Sugar 3.5 g

TABOULI SALAD



Tabouli Salad image

There are two ways you can make this recipe. With or without the couscous. Without couscous, it is a gluten free salad that is great. With the couscous, it is a hearty side or have a large portion for a low calorie lunch. Either way, both are delicious! All the work in this dish is preparation and getting the right texture, so chopping using a chef knife is preferred.

Provided by G&A

Categories     Side Dishes     Soups and Salads

Yield 4 people

Number Of Ingredients 7

2 cups Fresh Tomatoes (Any variety, finely diced)
2 bunches Fresh Italian Flat Parsley (finely chopped)
1 tsp mint (optional, finely chopped)
1 large clove garlic (finely chopped)
2-3 Tbsp olive oil
1/4 cup lemon (juiced)
Salt and Pepper to taste

Steps:

  • Cook your couscous according to directions on package. Transfer to a bowl, cover and place in the refrigerator till cool.
  • Prepare you vegetables.
  • Finely chop your tomatoes first and transfer to a serving bowl. Sprinkle with a little salt, add chopped garlic, lemon juice, and olive oil. If the salad is too dry add additional portions of olive oil and lemon juice. Set aside.
  • Cut or pull leaves off of parsley stems and wash. Drain. Finely chop parsley and add to the salad. Add couscous and stir all together. Salt and pepper to taste.

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Couscous tabbouleh is popular throughout France. In summer, add a pound of finely chopped tomatoes to the mix.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 45m

Yield Serves four to six

Number Of Ingredients 11

1 cup couscous
Salt to taste
1/2 teaspoon ground cumin
1/2 cup freshly squeezed lemon juice
1 cup warm water
1/4 cup extra virgin olive oil
1 cup finely chopped flat-leaf parsley
1/4 cup finely chopped mint
1 red bell pepper, seeded and diced
1 small cucumber, diced
Small romaine lettuce leaves for scoops

Steps:

  • Put the couscous in a glass or ceramic bowl, and toss with the salt and cumin. Mix together 1/4 cup of the lemon juice and the water, and pour over the couscous. Let sit for 30 minutes, stirring the mixture from time to time or rubbing between your fingers and thumbs to prevent it from lumping. Cover with a plate, and microwave on 100 per cent power for one minute; or line a steamer with a kitchen towel, place the couscous in it and steam for 10 minutes. Carefully remove the plate, or remove from the steamer, and return to the bowl. Stir in the remaining lemon juice and the olive oil, and allow to cool. Toss with the remaining ingredients, except the lettuce leaves. Taste and adjust seasonings. Refrigerate until ready to serve. Serve, using the romaine lettuce leaves as scoopers.

Nutrition Facts : @context http, Calories 209, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 9 grams, Fiber 3 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 376 milligrams, Sugar 2 grams

EASY WHOLE-WHEAT COUSCOUS



Easy Whole-Wheat Couscous image

Feel free to double this recipe to suit your needs. To add more flavor, swap reduced-sodium broth in for the water.

Provided by Katie Webster

Categories     Healthy Vegetarian Couscous Recipes

Time 10m

Number Of Ingredients 2

⅔ cup water
½ cup whole-wheat couscous

Steps:

  • Bring water to a boil in a small saucepan over high heat. Add couscous, stir and return to a simmer. Cover, remove from heat and let stand until the water is absorbed, about 5 minutes. Fluff with a fork.

Nutrition Facts : Calories 170 calories, Carbohydrate 37 g, Fat 0.5 g, Fiber 6 g, Protein 7 g, Sodium 2.3 mg, Sugar 1 g

COUSCOUS TABBOULEH WITH FRESH MINT & FETA



Couscous Tabbouleh with Fresh Mint & Feta image

Using couscous instead of bulgur for tabbouleh really speeds up the process of making this colorful salad. Other quick-cooking grains, such as barley or quinoa, also work well. -Elodie Rosinovsky, Brighton, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 3 servings.

Number Of Ingredients 14

3/4 cup water
1/2 cup uncooked couscous
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large tomato, chopped
1/2 English cucumber, halved and thinly sliced
3 tablespoons lemon juice
2 teaspoons grated lemon zest
2 teaspoons olive oil
2 teaspoons minced fresh mint
2 teaspoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
3/4 cup crumbled feta cheese
Lemon wedges, optional

Steps:

  • In a small saucepan, bring water to a boil. Stir in couscous. Remove from the heat; cover and let stand for 5-8 minutes or until water is absorbed. Fluff with a fork. , In a large bowl, combine the beans, tomato and cucumber. In a small bowl, whisk the lemon juice, lemon zest, oil and seasonings. Drizzle over bean mixture. Add couscous; toss to combine. Serve immediately or refrigerate until chilled. Sprinkle with cheese. If desired, serve with lemon wedges.

Nutrition Facts : Calories 362 calories, Fat 11g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 657mg sodium, Carbohydrate 52g carbohydrate (7g sugars, Fiber 9g fiber), Protein 15g protein.

TOASTED-COUSCOUS TABBOULEH



Toasted-Couscous Tabbouleh image

In our version of tabbouleh, tender pearls of Israeli couscous replace bulghur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Number Of Ingredients 10

1 medium red onion, peeled and cut into 1/4-inch dice
2 cups water, plus more for soaking
8 ounces Israeli couscous
1 1/2 teaspoons coarse salt
Nonstick cooking spray
1/4 cup roughly chopped fresh flat-leaf parsley
1/4 cup roughly chopped fresh mint leaves
2 teaspoons extra-virgin olive oil
2 teaspoons freshly squeezed lemon juice
Lemon wedges

Steps:

  • Place red onion in a small bowl, and cover with water. Let soak 30 minutes; transfer to paper towels, and drain.
  • Lightly coat a medium saucepan with cooking spray, and place over medium heat. Add couscous; cook, stirring constantly, 1 minute. Add the water, and bring to a boil. Add 1 teaspoon salt; cook until all water has been absorbed and couscous is al dente, about 8 minutes. Remove from heat; let cool completely.
  • In a large bowl, combine couscous, reserved red onion, parsley, mint, oil, and lemon juice; toss to combine. Season with remaining 1/2 teaspoon salt. Serve, garnished with lemon wedges.

Nutrition Facts : Calories 253 g, Fat 3 g, Fiber 4 g, Protein 8 g, Sodium 718 g

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Tabbouleh is one of my favorite salads, we eat it all summer long. Some times I use couscous instead of the cracked wheat normally called for in tabbouleh, it makes for a lighter salad. Normally, tabbouleh has mint in it, but I'm not so crazy about the addition, so I've made it optional. This was created for RSC Summer 2005.

Provided by Mirj2338

Categories     Southwest Asia (middle East)

Time 20m

Yield 6 serving(s)

Number Of Ingredients 14

1 1/2 cups dry couscous
1 tablespoon olive oil
1 teaspoon vegetable stock powder
2 cups boiling water
2 tablespoons freshly strained lemon juice
3 tablespoons olive oil
salt and pepper
2 medium tomatoes, chopped
1 red bell pepper, slivered
4 scallions, finely chopped
2 tablespoons capers
1/3 cup shelled pistachios
1 cup small-sprigged fresh parsley, patted dry and coarsely chopped
1/2 cup fresh mint leaves (optional)

Steps:

  • Place the couscous in a bowl. Mix with the 1 tablespoon olive oil and 1 teaspoon vegetable stock powder.
  • Add the boiling water and mix to combine. Cover the bowl with some plastic wrap and set aside for 10 minutes.
  • After all the liquid has been absorbed, uncover the couscous and fluff with a fork.
  • Add the lemon juice, the 3 tablespoons olive oil, and the salt and pepper to taste to the fluffed couscous.
  • Add the tomatoes, red pepper, scallions and capers. Toss to combine.
  • Lightly stir in the parsley, optional mint leaves, and the pistachios.
  • Taste and adjust for seasoning.
  • Serve cool or at room temperature.

Nutrition Facts : Calories 301.5, Fat 12.6, SaturatedFat 1.7, Sodium 100.8, Carbohydrate 40.1, Fiber 4.5, Sugar 2.9, Protein 8.1

TABBOULEH STUFFED TOMATOES



Tabbouleh Stuffed Tomatoes image

Tasty stuffed tomatoes that make good use of leftover cooked tabbouleh (or rice). Adjust filling to suit, such as cooked rice or couscous. Serve warm or cold.

Categories     Appetizer, Lunch, Main Dish, Side Dish, Snack, Starter

Time 30m

Yield 4

Number Of Ingredients 6

4 large tomatoes, cut in half
8 heaped tablespoons cooked tabbouleh, or rice or couscous
100g soft goat's cheese, crumbled
salt and pepper, to taste
Olive oil
Greek basil leaves

Steps:

  • Pre-heat oven to 180C/375F/Gas mark 5. Spoon a little olive oil into a large baking dish.
  • Scoop the middle out of 4 large tomatoes (all the pips and flesh) that have been cut in half. Chop the flesh up finely and add it to 8 tablespoons of cooked tabbouleh. Season to taste with salt and pepper if necessary.
  • Spoon the tomato and tabbouleh into the hollowed out tomatoes and the sit them in the baking dish.
  • Scatter 100g of crumbled goats cheese over the top of the tomatoes and bake for 15 to 20 minutes or until the cheese is soft and has melted, and then scatter some fresh Greek basil leaves over the cooked tomatoes before serving.
  • These can be served warm or at room temperature with salad and crusty bread.

COUSCOUS TABBOULEH



Couscous Tabbouleh image

Categories     Salad     Tomato     Side     Quick & Easy     Low/No Sugar     Mint     Cucumber     Chill     Couscous     Parsley     Boil     Gourmet

Yield Serves 8 to 10

Number Of Ingredients 10

1 cup chicken broth
1 cup water
1/2 cup fresh lemon juice
1/3 cup plus 2 tablespoons olive oil
1 1/2 cups couscous
1 seedless cucumber, cut into 1/4-inch pieces, plus cucumber slices for garnish
8 plum tomatoes, seeded and cut into 1/4-inch dice, plus tomato slices for garnish
3/4 cup finely chopped scallion
2 cups loosely packed fresh parsley leaves, minced
1 cup loosely packed fresh mint leaves, minced, plus mint sprigs for garnish

Steps:

  • In a saucepan combine the broth, the water, 1/4 cup of the lemon juice, and 2 tablespoons of the oil, bring the mixture to a boil, and stir in the couscous. Cover the pan, remove it from the heat, and let the couscous stand for 5 minutes. Fluff the couscous with a fork and let it cool in the pan. In a very large bowl stir together the cucumber pieces, the tomato dice, the scallion, the remaining 1/3 cup oil, the remaining 1/4 cup lemon juice, and salt to taste and let the mixture stand for 15 minutes. Add the couscous, the parsley, and the mint leaves, stir the salad well, and chill it, covered, for 1 hour. The salad may be made 2 days in advance and kept covered and chilled. Serve the salad garnished with the mint sprigs and the cucumber and tomato slices.

More about "couscous tabbouleh recipe couscous recipe for stuffed"

COUSCOUS TABBOULEH SALAD | READY SET EAT
couscous-tabbouleh-salad-ready-set-eat image
Directions Step one. Prepare couscous according to package directions; cool and set aside. Step two. Combine drained tomatoes, cucumber, lemon juice, oil, …
From readyseteat.com
Servings 6
Total Time 25 mins
Category Salad, Side Dish
  • Combine drained tomatoes, cucumber, lemon juice, oil, basil, parsley, mint, salt and pepper in medium bowl. Add cooled couscous; toss to combine.


COUSCOUS TABBOULEH | YEPRECIPES.COM
couscous-tabbouleh-yeprecipescom image
Directions. 1. Add the couscous and broth in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring often, until most liquid is absorbed. Take off the heat, cover and set aside. 2. In a large bowl combine the tomatoes, cucumber, onion, and bell pepper. Stir in the couscous.
From yeprecipes.com
  • Add the couscous and broth in a saucepan and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes, stirring often, until most liquid is absorbed. Take off the heat, cover and set aside.
  • In a small bowl whisk together the lemon juice and oil and pour over the couscous mixture. Toss gently to combine.


FRENCH-STYLE COUSCOUS SALAD (TABOULé) - PARDON YOUR FRENCH
french-style-couscous-salad-taboul-pardon-your-french image
2019-07-18 The recipe continues with the preparation of a light and fluffy couscous.This is achieved by steaming the couscous is hot chicken stock (or …
From pardonyourfrench.com
4.7/5 (12)
Category Appetizers
Servings 4-6
Total Time 6 mins


MEDITERRANEAN STUFFED PEPPER RECIPE (WITH ZUCCHINI, OLIVES ...
mediterranean-stuffed-pepper-recipe-with-zucchini-olives image
Serve Mediterranean Stuffed Pepper Recipe (with Zucchini, Olives, Couscous & Feta) with Tabbouleh Recipe (A Mediterranean Salad) and Chickpea Soup Recipe for a hearty dinner with family. If you like this recipe, here are a few more appetizer recipes you can try for your next party. Grilled Stuffed Mushrooms Recipe …
From archanaskitchen.com


HUMMUS CRUSTED CHICKEN + COUSCOUS TABBOULEH - THE SAVVY SPOON
2016-01-13 Couscous Tabbouleh. Looking for an easy, flavorful, Greek-inspired side dish? Look no further than this mouthwatering mix of juicy vegetables with fluffy, warm couscous ready in less than 15 minutes! 5 from 1 vote. Print Recipe…
From thesavvyspoon.com
Estimated Reading Time 3 mins
  • Preheat oven to 375 degrees. Sprinkle both sides of chicken breasts with salt and pepper, patting down to keep seasoning in place.
  • Coat chicken in hummus by spreading a thin, even layer of hummus on one side of your chicken breasts using a spatula. On a separate plate, place your panko bread crumbs into a thin layer. Place breasts hummus-side down into panko to coat, then repeat for all chicken breasts.
  • In a non-stick skillet, heat 1 tbs. olive oil and when hot, place one breast in at a time, crust side down to brown – about two minutes. flip over carefully and cook another 2 minutes, then remove from pan and place onto sheet pan lined with tin foil and sprayed lightly with cooking spray. repeat for all chicken breasts, wiping out pan with paper towel and heating more oil before cooking next breast.
  • Bake sheet pan of chicken for 13-15 minutes, or until cooked through. Let chicken rest for at least 5 minutes before slicing!


THE BEST TABBOULEH COUSCOUS RECIPE - NEILS HEALTHY MEALS
2019-07-18 The best tabbouleh couscous recipe is delicious served with flat breads and hummus. Or as an accompaniment to grilled chicken or fish. Click to Tweet. The Best Tabbouleh Couscous Recipe. This tabbouleh couscous …
From neilshealthymeals.com
Estimated Reading Time 5 mins
  • Place the couscous in a large bowl and pour the boiling water over it and stir. Cover the bowl and leave to stand for about 5 minutes until all the water has been absorbed.
  • Add the tomatoes, cucumber, spring onions, parsley, mint, garlic and zest from the lemon to the couscous.


COUSCOUS TABBOULEH | BABAGANOSH
2021-05-18 If you enjoyed this couscous tabbouleh recipe, let me know with a comment and a star rating below. And don't forget to share it on Facebook and save it on Pinterest for later! Print Recipe. 5 from 1 vote. Couscous Tabbouleh. This flavorful golden couscous tabbouleh …
From babaganosh.org
  • Place the couscous in a large bowl. Add a teaspoon of turmeric and the salt and pour slowly the boiling water or vegetable stock, little by a little while mixing with a fork. Allow to rest for 3-5 minutes and stir again, fluffing the couscous grains. Adjust the flavor with more salt, if desired, or add a few tablespoons more hot water, if you find that the couscous is not soft enough for your liking.
  • Add a drizzle of olive oil and stir to prevent clumps, and allow the couscous to cool to room temperature while you chop all the veggies and herbs.
  • Add all the chopped veggies and herbs, as well as raisins (if using), and lemon juice to the bowl with the cooked couscous, and stir. Adjust the flavor with more salt, lemon juice, or olive oil. Enjoy immediately, or refrigerate for up to 24 hours to let the flavors meld.


140 BEST COUSCOUS SALAD RECIPES IDEAS | RECIPES, STUFFED ...
a delicious pull-apart bread with brie & sun-dried tomatoes. Cauliflower Salad Buffalo Cauliflower Crunchie Recipes Pate Recipes Roasted Cabbage Fish Pie Pull Apart Bread Stuffed Mushrooms Stuffed Peppers. cous cous tabbouleh with feta and pomegranate seeds | Drizzle and Dip. I was in search of flavour.
From in.pinterest.com
140 pins


COUSCOUS TABBOULEH RECIPE | MYRECIPES
2005-04-04 Instructions Checklist. Step 1. Bring 1 cup water to a boil in a medium saucepan, and gradually stir in couscous and salt. Remove from heat; cover and let stand 5 minutes. Transfer to a medium bowl, and fluff with a fork. Stir in tomatoes and remaining ingredients. Serve immediately, or refrigerate, covered, 1 hour to allow the flavors to blend.
From myrecipes.com
Servings 6


COUSCOUS TABBOULEH SALAD RECIPE ~ MACHEESMO
2012-05-31 Once boiling, stir in couscous, turn off the heat, and let sit, covered for about 5 minutes. Then fluff with a fork. 2) Add lemon juice to a bowl and mash in garlic. Then whisk in olive oil to form a dressing. 3) Add two-three tablespoons of dressing to finished couscous and toss to combine.
From macheesmo.com
Estimated Reading Time 5 mins


STUFFED TOMATOES WITH COUSCOUS TABBOULEH | CHANGING MY MARBLES
2012-02-09 Ok so onto the recipe… Stuffed Tomatoes with Couscous Tabbouleh. Ingredients: ¾ tomato couscous (we used plain) 1 Tablespoon extra-virgin olive oil; 1-1/2 teaspoons coarse salt; ¼ teaspoon freshly ground pepper ; 4 ripe beefsteak tomatoes; 1 bunch fresh mint, coarsely chopped; 4 ounces feta cheese, crumbled; 2 green onions, chopped; 2 …
From changingmymarbles.wordpress.com
Estimated Reading Time 2 mins


19 BEST COUSCOUS, TABBOULEH, QUINOA IDEAS | COUSCOUS ...
Apr 27, 2016 - Explore Bubbaclaire BW's board "Couscous, tabbouleh, quinoa" on Pinterest. See more ideas about couscous, cooking recipes, couscous recipes.
From pinterest.com


COUSCOUS TABBOULEH RECIPE
Couscous tabbouleh recipe. Learn how to cook great Couscous tabbouleh . Crecipe.com deliver fine selection of quality Couscous tabbouleh recipes equipped with ratings, reviews and mixing tips. Get one of our Couscous tabbouleh recipe and prepare delicious and healthy treat for your family or friends. Good appetite!
From crecipe.com


59 COUSCOUS RECIPES IDEAS | COUSCOUS, COUSCOUS RECIPES ...
Apr 12, 2018 - Explore MARY ANDERSON's board "COUSCOUS RECIPES", followed by 442 people on Pinterest. See more ideas about couscous, couscous recipes, recipes.
From pinterest.ca


ROASTED TOMATOES STUFFED WITH COUSCOUS, CHANTERELLES AND ...
Peel the tomatoes and cut a 3/4-inch slice off the bottom of each, reserving them for lids. Scoop out the seeds and the center flesh. Rub the insides with a little Herb Oil and put a clove of ...
From foodandwine.com


Related Search